12
RECIPES
LENTIL SOUP
Servings: 8
Ingredients:
¼
lb. pancetta
8 oz. smoked sausage, cut into
bite-size pieces
1 cup chopped onion
2 large cloves garlic, chopped
6 cups vegetable broth or water
1 lb. dried lentils, sorted and rinsed
1 can (16 oz.) garbanzo beans,
rinsed and drained
1 can (14
½
oz.) diced tomatoes
1
½
cup chopped carrots
1 cup thickly sliced celery
1 tsp. dried thyme
1
½
tsp. salt
½
tsp. black pepper
½
cup chopped celery leaves
Directions:
In a skillet, cook pancetta over medium heat until golden on all sides,
stirring often. Remove with slotted spoon and set aside. Add onion and
garlic to skillet and cook until onion is softened. Spoon the mixture into the
Black+Decker Slow Cooker stoneware pot. Add pancetta and remaining
ingredients, except celery leaves.
Cover and cook on HIGH for 4 to 5 hours or LOW for 8-10 hours, until lentils
are very tender. Stir in celery leaves.
PORK ROAST WITH TART CHERRIES
Servings: 12
Ingredients:
4 lb. bone-in pork loin roast
1 Tbsp. olive oil
1 tsp. salt
½
tsp. seasoned pepper
3 cups tart pitted cherries
1 cup apple juice
½
cup water
2 Tbsp. brown sugar
2 Tbsp. tomato paste
2 large cloves garlic, chopped
1 tsp. oregano
Directions:
In a skillet, brown pork on all sides in olive oil. Season with salt and pepper.
Place pork in the Black+Decker Slow Cooker stoneware pot, fat side up.
In large measuring cup or bowl, combine remaining ingredients; stir to blend.
Pour over pork. Cover and cook on HIGH for 4 hours or on LOW for 6 hours,
until pork is tender.
